Beef wok-tossed in Lao whiskey

Beef wok-tossed in Lao whiskey

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

When cooking this dish on a gas burner, take extreme care as you may be left with no eyelashes! The beef has Lao whiskey in the marinade and the wok needs to be smoking hot, so you will create high flames as you add the beef. I don’t recommend letting children cook this dish. If you can’t get your hands on Lao whiskey, you can use any kind of rice wine that has a high alcohol content.

Ingredients

Quantity Ingredient
2 garlic cloves, diced
2 tablespoons lao whiskey or rice wine with a high alcohol content
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon caster sugar
300g beef fillet, finely sliced
2 tablespoons vegetable oil

Salad

Quantity Ingredient
1 handful coriander leaves, sliced into thirds
3 spring onions, cut into 3 cm lengths
1 handful watercress sprigs, torn
5 butter lettuce leaves, torn
2 tomatoes, finely sliced
2 red asian shallots, finely sliced
frangipani or marigold petals, to garnish, optional

Method

  1. Combine the garlic, whiskey, soy sauce, oyster sauce, fish sauce and sugar in a mixing bowl. Mix well to dissolve the sugar. Add the beef and toss until well coated, then cover and leave to marinate for 30 minutes.
  2. Meanwhile, arrange your salad on a serving platter.
  3. Heat a wok or frying pan until smoking hot. Add the vegetable oil and wait until it smokes.
  4. Now add the beef and toss for no longer than 1 „minute, take care as flames will rise. Add a pinch of freshly ground black pepper, then arrange the beef over the salad.
  5. Serve immediately, garnished with frangipani or marigold petals, if desired.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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